White Chocolate Brownie
A dark, moist brownie studded with white chocolate and semi-sweet chocolate chips, finished with a topping of white chocolate for a contrasting sweetness.
Ingredients
unsalted butter (cut into chunks)
3/4 cup (1 1/2 sticks)
unsweetened chocolate (broken up or coarsely chopped)
4 ounces
sugar
1 1/2 cups
vanilla extract
2 teaspoons
all-purpose white flour
1/2 cup
salt
1/4 teaspoon
semisweet chocolate morsels
1 cup (6 ounces)
top-quality white chocolate (coarsely chopped)
8 ounces
large eggs
4
Instructions
1
Prepare oven and pan
Preheat the oven to 350 degrees F. Lightly grease a 9-inch baking pan or coat with nonstick spray. Line the pan with aluminum foil, letting the foil overhang two opposing sides of the pan by about 2 inches. Grease the foil or coat with nonstick spray.
2
Melt butter and chocolate
In a large, microwave-safe bowl, microwave the butter and unsweetened chocolate on 100-percent power for 1 minute. Stir well. Continue microwaving on 50-percent power, stirring at 30-second intervals. Stop microwaving before the chocolate completely melts and let the residual heat finish the job. (Alternatively, in a medium, heavy saucepan over lowest heat, melt the butter and chocolate, stirring frequently; be very careful not to burn. Immediately remove from the heat.) Let cool to warm.
3
Mix batter
Stir the sugar and vanilla into the chocolate mixture until well blended. Vigorously stir in the eggs, one at a time, until they are evenly incorporated, the sugar is dissolved, and the mixture is smooth and shiny. In a small bowl, thoroughly stir together the flour and salt. Stir the flour mixture and the chocolate morsels into the chocolate mixture just until evenly incorporated. Turn out the batter into the baking pan, spreading to the edges.
4
Add topping and bake
Sprinkle the white chocolate chunks over the top, patting them down to embed them just slightly. Bake in the middle of the oven for 25 to 30 minutes, or until the white chocolate chunks are barely colored and a toothpick inserted in the center comes out clean except for the bottom 1/4 inch, which should still look very moist; be careful not to overbake. Transfer the pan to a wire rack and let stand until the brownie is completely cooled. Refrigerate until well chilled.
5
Cut and serve
Using the overhanging foil as handles, transfer the brownie to a cutting board. Carefully peel off and discard the foil. Using a large, sharp knife, cut the brownie into 16 squares; wipe the knife clean between cuts.
